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Irish Spiked Brownies

Total Time: 1 hour 15 minutes plus cooling and chilling
Makes: 24 brownies

Brownie
Schnucks nonstick cooking spray
1 cup Guinness® draught stout
1 cup Schnucks granulated sugar
1/2 cup plus 1 tablespoon Schnucks unsalted butter, at room temperature
4 Schnucks large eggs
1-1/2 cups Schnucks chocolate syrup
1 teaspoon Schnucks pure vanilla extract
1 cup Schnucks all-purpose flour
1/2 teaspoon salt

Cream Filling
3 cups Schnucks powdered sugar
1/2 cup plus 3 tablespoons Schnucks unsalted butter, at room temperature
1/4 cup Irish cream liqueur

Chocolate Glaze
1-1/3 cups semi-sweet chocolate morsels
1 tablespoon Irish whiskey
3/4 cup Schnucks unsalted butter (1-1/2 sticks)
1 tablespoon Schnucks light corn syrup

Prepare Brownie: Preheat oven to 350°F. Line 13 x 9-inch baking dish with aluminum foil with overhanging sides. Spray with cooking spray.

In small saucepan, heat stout to boiling over high heat; reduce heat to medium-low and simmer 5 minutes or until reduced to about 2/3 cup. Remove from heat; cool.

In large bowl, with mixer on medium-low speed, beat sugar and butter 3 minutes or until light and fluffy. Add eggs, 1 at a time, scraping sides of bowl with rubber spatula after each addition. Add chocolate syrup, vanilla and stout; beat until combined. Add flour and salt; beat just until combined. Pour batter into prepared dish.

Bake 30 minutes or until wooden pick inserted in center of brownie comes out clean; cool in pan on wire rack 30 minutes. Refrigerate brownies at least 1 hour or overnight.

Prepare Cream Filling: In large bowl, with mixer on low speed, beat powdered sugar and butter 3 minutes or until light and fluffy, scraping sides occasionally; turn off mixer. Add Irish cream; beat on low speed 2 minutes or until smooth. Evenly spread filling over surface of brownies; refrigerate while preparing glaze.

Prepare Chocolate Glaze: In large bowl, add chocolate morsels and whiskey. In small saucepan, heat butter and corn syrup to boiling over medium heat; pour over chocolate mixture and let stand 2 minutes. Whisk chocolate mixture until smooth; evenly spread glaze over surface of filling layer.

Refrigerate at least 2 hours or overnight. Use foil to lift brownie out of dish. Cut brownie lengthwise into 4 strips, then cut each crosswise into 6 bars

Each serving: about 529 calories, 20 g total fat (13 g saturated), 71 mg cholesterol, 112 mg sodium, 82 g carbohydrate, 2 g fiber, 65 g sugars, 3 g protein

Cook’s Wisdom
Use a large knife dipped in warm water and wiped dry to cut brownies. Wipe the knife blade clean and dip in warm water between cuts.